The first Saturday in February is National Pisco Sour Day, or El Dia del Pisco Sour, a public holiday in Peru that honours the country’s national drink. As Peru and the rest of the world celebrate, here’s a twist on the classic Pisco Sour cocktail.
The Pisco Sour is said to be created by Victor Vaughen Morris, an American bartender from Utah who lived in Lima, Peru in the early 1920’s.
This recipe for Pisco Sour comes courtesy of bartender and drinks consultant Quynh Van Nguyen which he created for Luis Tans in Bondi, Sydney. What sets this recipe apart is the combination of lemon and lime juice used in equal parts which gives the drink its vibrancy. By doing so, Quynh is aiming to replicate the flavour profile of limón from Peru, a green-yellow fruit with a thin rind that looks like a lime but tastes more like a lemon.
When it comes to choosing the style of Pisco, he recommends an Acholado which is a blend of two or more different varietals that often includes Quebranta. Alternatively, if your price point allows it, a pure Quebranta Pisco Sour is a real treat . If you’re not familiar with the different styles of Pisco, refer to our Essential Guide to Pisco here.
The Pisco Sour belongs to the sour cocktail family, a combination of spirit, citrus juice, simple syrup and egg white. You can substitute aquafaba for egg white if you’re after a vegan friendly alternative. The ingredients are dry shaken first then shaken with ice and served in a coupe glass with 3 drops of Angostura bitters on top of the foam.
Pisco Sour Cocktail Recipe
Recipe by Quynh Van Nguyen
- 60 ml Pisco (either Acholado or Quebranta varietal)
- 15 ml fresh lime juice
- 15 ml fresh lemon juice
- 10 ml simple syrup
- 1 egg white
- 3 drops of Angostura bitters
In a cocktail shaker, add Pisco, lime juice, simple syrup and egg white without ice and dry shake for 15 seconds. Add ice, then shake again until cold. Strain into a chilled coupe and top with three drops of Angostura bitters.
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